Here's the delicious breakdown:
Chewy and crisp lemony cookies
+ coconut white chocolate cream
+ toasted coconut =
My sucky math skills and Inspector Gadget flashback don't make these things any less addictive, delicious...I'm running out of yummy adjectives.
I know I'm on a coconut-lemon kick right now, but I'm really enjoying it.
First let me tell you about the actual cookies that make up this sandwich (my husband wanted me to stress how awesome the sandwich cookies are, but I told him I'm out of words).
I slightly adapted them from Martha Stewart's lemon sugar snaps.
These don't snap, though.
They're thin, chewy and crisp, due in part to that extra roll in sugar right before baking.
They're also very lemony and buttery, with the perfect amount of sweetness and a bit of salt to balance it all out.
I stuffed them with a little coconut cream -- a white chocolate coconut buttercream filling that is very lickable.
The sandwiches get a roll in toasted coconut and then you try not to eat them.
It's like a dare or something.
Like, really, try to stop yourself.
Because, honestly, these things are darn good.
Actually, they're darn good at room temperature.
They're even better (amazing!) after they've been chilled.
Coconut Cream Lemon Cookies
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar, plus more for rolling
- 1 large egg
- zest of 3 lemons
- 1 tablespoon fresh lemon juice
- Approx. 1/4 cup toasted coconut, for rolling
In medium-sized bowl, whisk together flour, baking soda, cream of tartar and kosher salt.
In large bowl, beat butter, sugar and lemon zest on medium speed until light and fluffy, about 2 to 3 minutes.
Add the egg and lemon juice and beat until well-combined, about 1 to 2 minutes.
Gradually add dry ingredients and beat on low or stir with spatula until just combined.
Press plastic wrap over dough in bowl, cover bowl with another piece of wrap and chill in refrigerator for at least 2 hours or overnight (I left mine in there overnight).
When ready to bake, preheat oven to 350 degrees. Line cookie sheets with parchment paper.
Place about 1/4 cup granulated sugar in a bowl or plate.
For large cookies, roll tablespoon-sized balls of dough in sugar. For smaller cookies, roll teaspoon-sized balls of dough in sugar.
Place balls on cookie sheet about 3 inches apart (slightly less space for the smaller cookies).
Bake large cookies for 10 to 11 minutes, rotating sheets halfway through baking time. For small cookies, 6 to 7 minutes, rotating sheets halfway through baking time.
Allow cookies to cool on cookie sheet for 5 minutes, then place cookies on wire rack to cool completely.
When cookies are completely cool, place a spoonful of coconut cream (recipe below) on the bottom/flat side of one cookie and top with the flat side of a similar-sized lemon cookie.
Dab a bit of icing around the edges of the cookie sandwich and roll the sides in toasted coconut.
Serve at room temperature (awesome) or chilled (amazing!). Store in an airtight container in refrigerator.
Coconut-White Chocolate Buttercream Filling
- 1 1/2 sticks unsalted butter, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 (3.4 oz) Lindt White Chocolate Coconut bar, melted and cooled
- 1 cup confectioners' sugar
In large bowl, beat butter on medium-high until light and fluffy, 3 to 4 minutes. Beat in vanilla and melted chocolate until well combined, about 2 minutes. Gradually add confectioners' sugar and beat on low until combined. Beat on medium-high until light and creamy, about 3 minutes.